Roasted pumpkin and spinach couscous

Tasty chunks of roasted pumpkin make this couscous dish hearty enough to serve as a main at lunch, or as a light dinner.

  • 1 hr cooking
  • Serves 4
  • Print


Roasted pumpkin and spinach couscous
  • 600g piece pumpkin, chopped coarsely
  • 1 tablespoon olive oil
  • 1 cup (250ml) chicken stock
  • 1 cup (250ml) water
  • 2 cups (400g) couscous
  • 150g trimmed spinach, shredded coarsely
  • ½ cup (50g) roasted walnuts, chopped coarsely
  • cumin dressing
  • ¼ cup (60ml) lemon juice
  • ¼ cup (60ml) olive oil
  • 1 teaspoon honey
  • ¾ teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • salt and freshly ground black pepper


Roasted pumpkin and spinach couscous
  • 1
    Preheat oven to 220°C/200°C fan-forced.
  • 2
    Place pumpkin, in a single layer, on oven tray; drizzle with oil. Roast, uncovered, about 30 minutes or until tender, turning halfway through cooking time.
  • 3
    In a medium saucepan, bring stock and the water to the boil. Remove from heat; stir in couscous. Cover; stand 5 minutes, fluffing with fork occasionally. Stir in spinach, cover; stand 5 minutes.
  • 4
    For the cumin dressing, combine ingredients and salt and pepper to taste in a screw-top jar; shake well.
  • 5
    In a large bowl, combine pumpkin and couscous mixture with nuts and cumin dressing.


You need about 300 grams of spinach for this recipe, or you can use an equivalent weight of trimmed baby spinach leaves instead.

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